Move over, Thomas' English Muffins! We got tired of waiting for you to come up with a gluten free muffin, so we made one ourselves! This gluten free English muffins recipe rivals yours with all the nooks and crannies we've been missing 🙂
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
My husband grew up in Pennsylvania, which is a huge area for English muffins, specifically Thomas' English muffins. He couldn't stop oohing and ahhing when I made my own gluten free version and served them for breakfast one morning. He said they were "amazing!!"
Then he went on to state "you should contact Thomas' and tell them you have a gluten free version of their English muffins they should sell." Haha! I love how much he supports me in everything I do! (On a side note, he does not need to eat gluten free, just loves what I make gf so he eats it willingly)!
What Are English Muffins?
If you've been living under a rock or aren't in America, you don't know what an English muffin is. But where in the world did they come from? Samuel Thomas, an Englishman who emigrated to the US many years ago, opened a bakery. He invented "toaster crumpets," which were like regular English crumpets but pre-cut (fork split) so that they could pull apart easily.
The toaster crumpets were a huge hit and Thomas' English Muffins were born! Many people have made homemade versions of these, but the Thomas' recipe is closely guarded.
Big name commercial bakeries rarely devote time to making gluten free versions of their products (maybe one day they will-fingers crossed), so we've got to come up with our own plan. And these gluten free English muffins are just perfect, and technically could also be called Thomas' English Muffins (my last name is Thomas)!
My Favorite Tools for Making English Muffins
Neither of these are absolutely necessary in making gluten free English muffins. However, I do feel they make things a lot easier in creating the best muffins possible.
- An electric skillet. I've used an electric skillet for many years, just like my mom, mainly for braising meats. For the sake of English muffins, it works so well because it almost acts like an oven and skillet all in one. It's absolutely perfect for making English muffins. However, if you don't have an electric skillet, you can always use a skillet that has a tight-fitting lid. I personally like the fact that you can know the exact temperature of what you're cooking with an electric skillet.
- English muffin rings. These rings help make your homemade gluten free English muffins neat and tidy and perfectly round. Of course, it doesn't really matter as long as they taste great. If you want nice and round muffins, I'd suggest getting these, though. They're cheap, and they're great for other uses as well, such as perfect pancakes or as an egg mold.
How To Make English Muffins
You really won't believe how incredibly easy it is to make these English muffins! There's no kneading of the dough after initial mixing, and there's no second rise. Take the dough straight from the fridge and scoop it into your skillet (electric or otherwise). In less than 20 minutes you'll have freshly "baked" English muffins!
Mix the dough in a stand mixer OR with a handheld mixer. This is such a loose high-hydration dough that it can even be mixed with a spoon by hand (you'll get a workout for sure). Let the dough rise in a warm-draft free area for two hours or until doubled in size. It will be very puffy and filled with holes. Refrigerate the dough for at least 4 hours.
Heat an electric skillet to 250 degrees F (or a skillet on your stove top over medium low heat). Melt a couple tablespoons of butter in skillet and place pre-greased muffin rings in skillet. Sprinkle bottoms with gluten free cornmeal and spoon dough into molds. Sprinkle tops with cornmeal. Cover with lid of electric skillet or tight-fitting lid and "bake" for about 7-8 minutes.
Remove cover, carefully flip rings and muffins over and "bake" for another 7-8 minutes. You can divide and add the other 1 tablespoon of butter over the tops of the muffins before you flip them if you'd like, but it's not necessary.
Remove the cover and carefully remove the rings from the muffins using tongs. They should slide right out if you sprayed them with cooking spray before baking. Replace lid and continue to "bake" for another couple of minutes.
Make sure to fork split your gluten free English muffins so you'll get all those great nooks and crannies. That's the best part of an English muffin wouldn't you say? They're like little pockets for holding melted butter or anything else you wanna put on 'em 🙂
Gluten Free English Muffins
Ingredients
- 3¼ cups (455 g) Kim's gluten free bread flour blend
- 1 tbsp plus 1 teaspoon (16 g) granulated sugar
- 2 teaspoon kosher salt
- 2 teaspoon rapid rise (instant or bread machine) yeast
- 2½ cups (600 ml) whole milk
- 4 tablespoon butter, melted
- about ½ cup gluten free cornmeal for sprinkling
- 2 tablespoon butter, for frying/baking
Instructions
- In a large bowl, weigh bread flour, sugar, salt, and yeast. Whisk to combine. Using a stand mixer with the beater blade or a handheld mixer, turn on low and slowly pour in milk and butter. Increase speed to medium and beat for 5 minutes.
- Cover the bowl with plastic wrap and place in a warm, draft-free area until doubled in volume, about 2 hours. Refrigerate for at least 4 hours or up to 7 days.
- Spray insides of muffin rings(if using) with nonstick spray. Heat an electric skillet (or a skillet with a lid) to medium low (about 200-250) and add 1 tablespoon butter. Place muffin rings on top of melted butter and sprinkle each with cornmeal. Spoon dough into muffin rings (don't fill completely to the top as the muffins will expand to fill the rings). Sprinkle more cornmeal on top of dough in each ring. Cover the skillet and cook for about 7-8 minutes. When bottoms are browned, divide 1 tablespoon of butter over tops of muffins, if desired, and carefully flip over and, using tongs. Place lid back on skillet and continue to cook for another 7-8 minutes.
- Remove the lid and, using tongs, carefully remove the rings from each muffin. They should slide out easily if you greased the rings. Replace the lid and continue to cook for another 1-2 minutes, just to get the sides fully "baked."
- Remove the muffins from the skillet and allow to cool fully before fork splitting and toasting.
6 club lottery says
Wow, these gluten-free English muffins look amazing! I can’t wait to try this recipe. They sound perfect for breakfast with a bit of butter and jam. Thanks for sharing!
Paola says
Can I sub almond milk for the English Muffin
raja games says
I can't wait to try this gluten-free English muffin recipe! They look so delicious, and I love that they're easy to make at home. Thanks for sharing, I’m sure they’ll be a hit at breakfast!
Marci says
Can you make these in regular oven inna pan with a lid?
Kim says
Yes, I'm sure you could, but you'd need to play around with the timing and temperature as I haven't tried this yet. You can make them in a cast iron skillet or any other skillet that has a lid as well.
CJ says
I'm allergic to corn. Any substitutes?
Kim says
You can leave out the cornmeal and just make sure there's enough butter in the skillet so they won't stick.
June Sawatzky says
These muffins are soooo good. I have 4” rings and usually get 11 muffins. I cook/bake them in my electric pan for 12 minutes on each side. Even those not needing to eat gluten-free say these are the best English muffins they’ve eaten. Thank you Kim.
Kim says
Awe, that's awesome! Thank you so much 🥰
Sue says
I am going to make these for a friend, would the muffins freeze well if individually wrapped?
Kim says
Yes!
Lauren says
Is it possible to use gluten free sourdough starter instead of yeast? Do you by chance have measurements?
Kim says
You could, but I haven't tested it yet. I know it will work, I just don't have measurements as of yet.
Jan says
I haven’t baked this yet, however, I made the dough, let it rise, and placed it in the fridge. It seems very liquidy, is this normal?
Jan says
Ok, I see that the dough thickened up the next day. The muffins came out perfectly and delicious after toasting. I’m not sure why they are still doughy in the middle. Will bake them in the oven wrapped in foil to see if I can fix that. I have a brand new LG gas stove and cooked them in a Lodge cast iron pan and I added extra cook time so that didn’t really make much difference. Any other thoughts?
Randy says
Made one batch of your dough and made 5 english muffins, small pizza and a small facoccia pan as well out of batch. All were excellent. Especially impressed with your english muffins as it is a tall order to accomplish desired texture and taste for these. My wife has celiac and prepares her food but does not like to scratch bake. I try to help with baking for her and you know how hard it is to nail gluten free baking. Well done and thank you for giving me additional solid menu items for her. Your recipes and directions are spot on!
Kim says
Awe, thank you so much, Randy 🥰
Don R says
I have successfully substituted two ingredients in your english muffin recipe:
- I use Almond Milk instead of whole milk with the same quantity
- I use cream of Rice instead of cornmeal for the "crunch"
Also cannot use whey protein in your Gluten Free Bread Flour Blend
- I have been using an Egg Protein powder (black large container from Amazon) with same recipe weight without any change in taste or baking effect!
GREAT RECIPES YOU ARE DEVELOPING! MY FAMILY AND FRIENDS LOVE THEM ALL!
Lydia says
This recipe is unbelievable! I don't have an electric skillet or metal round molds so I used a silicone rounds tray in the oven instead, cooking at 325 for 20 minutes. They are incredibly fluffy, it was hard to wait for them to fully cool down but I waited as long as I could and they were still so good. I used the same dough for the pan pizza last night to make a mini pizza. I'm going to try making a full size cast iron pan pizza tonight for dinner. I'm so thankful I found your website and recipes, I always thought Schar was a decent gluten free brand but I'm not sure I'll ever be able to buy any GF products off the shelf again. Thank you for taking your time to perfect your flour blends!
Marcella says
These were incredible! I’ve made gf English muffins before, and they were ok, but these are the real deal— so much better! I even bought an electric skillet to make them, and I’m glad I did. For me personally, I think a skillet would have been more difficult. My first batch registered 208 on an instant read thermometer, but even though I cooked the next two batches much longer after taking the rings off, they never got over 200. I think the plug came loose after the first batch, but I plugged it back in, so I don’t think that’s the whole problem. Is there an optimum temperature? I’ve only eaten one, and it was great, but I don’t know which batch it came from— I should have separated them to see if there was a difference. One other thing is that the dough rose quite a bit further in the fridge and I ended up getting 11 muffins! Thanks so much for this great recipe!
Shelley says
Kim, These are wonderful! What I really love is that I can keep dough in the fridge for several days and bake as needed. THANK YOU!
Gillie says
Wow! These were fantastic! So tasty, I’ll most likely keep a container of dough ready to go all the time. Especially since my gluten eating hubs loves them. Oddly enough he doesn’t like the commercial ones.
Merry says
The gf English muffins turned out very good. I will definitely make them again. The only thingi is that they were a bit heavy.They rose up nicely, but were more like bread on inside, I fork-split them,but not many nooks and crannies as I was expecting. They have a nice flavor, especially when toasted and accompanied by strawberry preserves. I have come to know that no amount of tweaking with gf baked goods will ever duplicate the gluten-filled products we miss, however your recipes come pretty darn close. Thanks for developing your flour blends and recipes. Have enjoyed many of them.
Kim says
Hmmm. Ours have never been heavy and always have the nooks and crannies, especially after toasting. Did you use my flour blend?
dyn says
Incredibly curious to try this recipe, thank you for giving me hope. One quick question, the link for the type of electric skillet recommended goes to silicone cupcake cups age, could you kindly update the link? Thank you.
Kim says
Thank you for alerting me to that. It's corrected 👍
Karen Schwarzer says
Hi Kim, I am NOT a baker and I need advice. I don't have a Stand mixer or even a hand mixer so I mixed it by hand. I need to know how much I should mix it. What am I looking for. I may get a stand mixer (used) I just can't right now until I need it more than I do. I did make them - they seemed dense to me and I think it's the mixing thing! SOS. BUT the ones I made I am happy with to start! Thanks for whatever advice you can share!
Kim says
You'll need to mix it very vigorously for several minutes. If you have a Danish dough whisk, that can help and they're very cheap, or a handheld mixer with dough hooks, which are also not too expensive. But honestly, a mixer is really the best bet for getting the right texture of the dough.
Holly says
Can you tell me the reason for the refrigeration time? BTW these are amazing. Ive made them twice without the refrigeration time and they've been great. Just wondering what Im missing. Thanks!!
Linda Wilkes says
Kim, I don’t have an electric skillet. Would a cast iron skillet with a cover and in the oven work?
Deborah K Schaffer says
Kim, These muffins are outstanding - my husband is celiac and I have tried many recipes and many flour blends with some level of success most of the time - however, I believe your bread flour blend is my absolute favorite for yeast bread recipes. Using this dough I made a pan pizza, focaccia and the english muffins - all 3 were absolutely wonderful. For folks who do not have an electric skillet (I do not), here is how I made them and they turned out perfect - I used a double burner griddle with my english muffin rings - I sprinkled corn meal inside the oiled muffin rings, filled the rings about 2/3 full, and spread the dough around as best I could into a kind of circle (they are not perfectly round in all cases - but this worked out ok, since I am not entering them in any beauty contests ;). I cooked them for 2 minutes on each side, then placed them on a parchment paper lined baking sheet and baked them for approx 5 to 6 minutes at 350 degrees F. I tested the internal temp and pulled them when they were 205 degrees. I would have shared a picture of them, but could not figure out how to do that. These muffins do taste like I remember Thomas' English Muffins tasted. Bless you for all the work you do to provide us with proven recipes that really do taste great. ❤
Kim says
Thank you so much, Deborah!! I appreciate your kind words and I'm thrilled that you and your husband like them 😍
katherine says
Does brown rice protein or other plant protein work? Thank you.
Kim says
I have several substitution examples with links to them in the chart 🙂
Charlotte Wheeler says
Is it possible to replace the whey isolate protein powder with powdered coconut milk
Kim says
No, I don't think it would work as there isn't really any protein in it.
Amy Lee says
Hi! How are you?
I wanna ask about whether I should let the dough come to room temp after we take it out of the fridge? Or we just cook it right away.
It's gonna be the first time trying it out and I've been reading your posts. That's the only thing I wonder about.
Thanks
Kim says
It's not necessary for it to come to room temp and can be baked right away 😋
Donna Eng says
If you don't have an electric skillet, it took three tries and many hours in my toaster oven to get this right. Tip #1: use the bottom rack in your oven or toaster oven. Tip #2: I used a metal cake pan and a glass pot lid (made it easy to watch the cooking process!) Tip #3: I don't know about your ovens, but neither 200°, 225°, 250°, 275° nor 300° worked. The sweet spot for me was 325° for a minimum of 16 minutes before turning the muffins over. The muffins were still a little gummy in the middle, but tip #4: you have to let the muffins rest and cool down before trying to fork split them.
The flavor is great - thanks!
Kim says
Hi, Donna! I'm so glad you liked the muffins and I appreciate all the tips!! Of note, I suggest in the recipe that if you don't have an electric skillet you use a regular skillet over a medium low flame (on the stovetop) with a tight fitting lid. It works just as well as using an electric skillet. I also state in my recipe that you need to allow the muffins to cool completely before splitting with a fork. This is actually true of any breads, or they will be gummy on the inside 🙂
donna says
thanks for your reply Kim! For subsequent batches I did switch to using an iron skillet on my stovetop.
Nancy Vinci says
What is the sodium in your English Muffins? I would like to try them but am limited to less that 375 mags of sodium.
Kim says
I don't know, but there are apps on the internet that gives the nutritional information. It costs so much more money per month for me to get the nutritional information on my recipes so I'm not in the position to afford that at this moment.
HEIDI L COMARTIN says
I really want to try and make these this weekend but I don't have "superfine" rice flour. I only have "stone ground" rice flour. Do you know if that will work?
Kim says
Is that Bob's Red Mill? A few readers had problems with it and so did I, so I'm honestly not sure if it will work. You could try it and add a little more liquid (like 1/4 cup) because the grainier the rice flour, the more it will soak up liquid.
Kim says
Thank you for noticing this!! I need to talk to the creator of my recipe card plugin and see if they can fix this, but I'm guessing because the flour blend is something that is my own recipe it may not work.
Again, thanks for informing me of this problem and I will hopefully find a solution soon 🙂
todd baker says
So I made the muffins. My wife is gluten intolerant and has pronounced all commercial English muffins except Glutino revolting. Glutino are pricey and often hard to find. Recently my 14 year old granddaughter, an avid baker, tried her hand at English muffins and that inspired me to see if I could find a gf version. I was very impressed by your site and the comments on your muffins, so I made the major investment in the whey protein (!) and the minor investment in the rings. Made the batter yesterday and and the muffins after the gym this morning. She was blown away-"they don't taste gluten free". She is excited to poach an egg tomorrow to be served on one of your muffins-. I got six from the recipe for four but could have made them a bit higher. Guess I will have to try some of your other breads.
Kim says
Awesome, Todd!! I'm thrilled your wife liked them! Now you've got me craving eggs benedict 🙂
Teresa Marrone says
Kim, I wanted to thank you SO much for this recipe... you really knocked it outta the park with this one. I made the dough yesterday, through the 2-hour rise, and refrigerated it overnight. This morning I used half of it to make English muffins for our breakfast; simply outstanding. My husband usually doesn't care for English muffins, but he tried one and just about fell over because it was so good. We are truly looking forward to the pan pizza tonight, using the other half of the dough! Also I wanted to pass along my compliments on your focaccia recipe, which I have made numerous times; another solid winner. Thanks for everything you do in developing these recipes, and double thanks for sharing them! You are the Gluten Free Queen, as far as I am concerned.
Kim says
Oh my gosh, Teresa! You are too kind!! I am SO glad that you and your husband have been enjoying my recipes 🙂
Teresa Marrone says
Just made another batch of these, and I figured out something which makes one step easier, so I wanted to pass it along. I put some cornmeal in a spice jar that has a shaker cap (clean, of course!). It was soooo easy to shake out an even layer of cornmeal, rather than digging in the bag with a spoon or my fingers. I will keep my little jar of cornmeal in the cupboard, next to my regular supply of cornmeal, so it is ready to go next time. Thanks again for your fabulous recipes!
Kim says
That is a GENIUS idea, Teresa!! Thank you for sharing 🙂
Wanda Toth says
Oh Kim!! Have I got an idea for you! Take the English muffin recipe and fry it the skillet and cook for just a few minutes on each side, then pop them into a 400° oven for 10 minutes or until golden brown and puffed up. You now have a delicious Pita! Yummy! Want a bigger pita? Take more dough than usual and make a ball and flatten the dough, either pan fry on both sides or put it in the oven. You can turn pita halfway through cooking if desired. There you have it.
Kim says
Sounds wonderful, Wanda! I will try it next time I make the dough 🙂
Tracy Pendleton says
Kim, I know I just recently commented on your Italian bread , which was soooo good,and told you that I had made these English muffins but I just have to tell you, I made them this morning after the dough had been in the fridge for a few days and they were incredibly amazing! My husband couldn’t get over how delicious they were and he doesn’t even have to eat gluten-free! He said it was the best English muffin he had ever had and of course I said the same! I know you know how I feel when I say I almost wanted to start crying! When you go without so many things after being gluten-free and you find something this tasty you seriously want to start crying! I wanted to make a comment on these because if your other readers are like me, I like to read all the comments before making something because ,as you know, eating gluten-free is not cheap so before I spend the money on the ingredients I want to make sure that we are going to like it. Well you just won’t like these, you’ll love these! I put some creamed honey on one for breakfast this morning and I was in true heaven! Thank you so much for all of your hard work, you are simply amazing! Thank you so much!
Kim says
You are too kind, Tracy! I really and truly appreciate every word you wrote and I completely understand how it feels to go without so many things and to be able to find joy in baking again AND eating! I'm so happy that my recipes can help you navigate through being gluten free a little easier.
God bless you and happy holidays 🙂 🙂 🙂
Kim says
Hi- I’m so excited to try this! But, I find that xantham gum doesn’t agree with me very well😕 Do you know if it’ll work without? Thx!
Kim says
You could try to sub the xanthan gum with psyllium husk powder. In this recipe, I would use 2 tbsp.
Please let me know how they turn out 🙂
Christina says
I just finished these this morning! They were amazing! I did use the King Arther gf blend from Costco, that was the only change to the ingredients I made. I cooked them on my cast iron skillet in rings at heat 2 and it was perfect!! The only thing I wondered about was the fridge length time, does it mater? I didn't know if longer would give them more of a sourdough taste? Either way I just refrigerated overnight.
Kim says
Yes, the longer they sit in the fridge they will ferment and develop a more sourdough taste! I do it all the time with my pizza dough, sometimes leaving it in the fridge for 10 days!! I like it better when it's been in the fridge for a while.
Drina Boban says
Hi Kim, This is the 2nd time I'm making these muffins, they're so amazing! But, I have a question about the sugar measurement. You say 1 Tablespoon + 1 Teaspoon is 29 grams but my food scale shows it to be 16 grams. I went ahead and measured to 29 grams but just wanted to know which is correct? Or, perhaps my food scale needs to be recalibrated. I am using white granulated sugar. Can you please clarify?
Thanks!
Kim says
Drina, thank you so much for catching this mistake!! You were right. The total grams should be 16 and not 29. I'm not sure where in the heck I got 29 (and it probably won't make much of a difference in the dough), but I'm going to correct it right now to 16 grams.
Again, thanks so much for catching this for me 🙂
Drina Boban says
Thanks Kim. Nope, not much of a difference. They're still delicious. 🙂
Debi Lindke says
Kim, I am so happy to have found your site but your baking blends are the best! My croissants turned out so good! Unfortunately I can't say the same with English Muffins and E.M. Bread. Regardless, after rising and looking terrific - the result is a product that deflates and/or has some degree of gummi-ness. Everything is measured by weight and things appear to go as planned. However the bread doesn't cook internally (shows 190) and the E.M. will rise and cook above the rings but cool to half their size. I have tried and thrown away countless times...any ideas what to try?
Kim says
Hmmmm, I'm not sure other than maybe they're not being baked long enough? My electric skillet gets pretty hot and I can really control the temperature well (especially with the lid) so if you're baking them in the oven, you may need to add a few more minutes to the baking time.
Drina Boban says
These are amazing! I used the 2nd half of the focaccia bread batter to make these English Muffins. They're fabulous! Thank you! I didn't have muffin rings so I used wide-mouth mason jar lids and they worked pretty well. And, glad to hear that these muffins are good after freezing. A million thanks for making my GF life so much tastier!
Kim says
Thanks so much, Drina!! I'm so glad you liked them 🙂
Shari says
Hi Kim, well you did it again. Thank you for a great recipe. Made your pan pizza for dinner last night, I will cook longer next time. 20 minutes with topping’s wasn’t long enough, so lessons learned. Mind you it was still delicious. Today used left overs and made English muffins. After I had cooked and cooled once split I acutually put back in the pan and cooked about 4 minutes longer and served with poached eggs, yummy. Left overs, froze and I’ll heat up in toaster. I have loved everyone of your recipes I have made so far. Need to remake my Sourdough starter and try the bread again, was good but not as good as I could’ve done. Practice makes perfect, can always tweak and know what to expect next time around. Thank you again and I look forward to new recipes, can’t wait to try your chocolate chip cookies.
Kim says
Thank you so much, Shari!! I am absolutely thrilled you're having such great success with all my recipes!
You're gonna LOVE the chocolate chip cookies 🙂
Sala says
Hey Kim, do you have a measurement amount of dough that is supposed to be spooned into the rings?
Kim says
About a couple of tablespoons in each 🙂
Carol Robb says
Your flour bread blend uses potato starch and whey protein, and I can't have potato starch or whey protein or pea protein or soy protein. My questions are:
1. I usually replace potato starch with arrowroot starch. Do you think that will work?
2. What can I use to replace the protein stuff?
Thanks.
Kim says
Hi, Carol! I haven't tested it so I can't say whether arrowroot would work, but it's worth a shot. As far as the protein powder, there are links to substitutions right on my flour blends page that you can check out 🙂
Pamela Klontz says
Thank you so much for all the time and effort put into these recipes! The English muffin and pizza crust recipes are awesome! Looking forward to trying more.
Cindy T says
I love the taste of these. My question is, why do they have to go in the refrigerator for 4 hours? I tried leaving them overnight and had a disastrous outcome. I ended up trashing the entire 2 batches that I made. They are very time consuming. I have found that in order to get them done, I have to pop them in the oven for an additional 10-15 minutes after they have cooked them and after removing the rings. If I raise the temperature on the pan I end up overcooking the outside.
Kim says
I guess they wouldn't have to be refrigerated, but they may not have as pronounced of a yeasty flavor. Are you using an electric skillet? If not, you may need to drop the temperature down on your skillet and cook them longer pre and post ring removal. Also, you may be adding too much dough to each ring. That could cause them to not cook fully through. Have you watched the video? It's a pretty small portion of dough that gets added to each ring. Most breads, gluten free or not, take a long time to make, but shouldn't be very time consuming at all in terms of hands-on time.
Cindy T says
Hi Kim, I did watch the video. In order for them to be light and fluffy I add a little more than the video shows. I want to be able to split them easily. I am using a griddle with a lid. Temperature is set barely above warm. I have to make about 50 before this weekend along with a lot of other items.
Kim says
Hi, Cindy. They should be light and fluffy without needing to add more dough to the rings because the dough will rise up, just like they do in the video. They're able to be split very easily with either a fork (traditional) or knife (I like using a fork so it doesn't mess up the nooks and crannies). I would set the temp to 200-250 degrees.
Cindy T says
Ok. I will try that today. I'm using a cupcake scooper to measure. I spread to the ring and get a clean edge.
My count just went up. Now I have to bake another 24! These are amazing! Thank you so much for such a delicious recipe!
Matti says
I had a hard time getting the dough portioned correctly. Ended up with four giant muffins, four super-thin muffins, and four "normal" sized muffins. All of them, however, seemed under cooked and gooey in the middle. Will continue to play with the cooking time and temp a bit to see if I can get it right.
Ingrid says
Kim, THANK YOU so much for your amazing recipes! I have just finished making the English muffins, 1/2 the dough went into pan pizza. Both were amazing!!! Even my husband, who is not GF, is in awe. These recipes, your methods are total game changers for me. I have tried so many GF bread recipes (including GF bread in 5 mins/day). Nothing has ever worked.
I made the artisan bread first and that was a WOW recipe too. I am in complete appreciation for your efforts to create simple and easy to follow recipes with accessable ingredients. Please keep up the great work! I'll be following you!
Kim says
Awe, thank you so very much for the wonderful comment, Ingrid!! I really appreciate it. I just refuse to settle for mediocre in my gluten free life and will continue to work hard on creating those foods I love and miss so much 🙂
Mars says
Incredible!! These taste exactly like the gluten filled ones I remember! I made a few without rings but after tasting them i quickly ordered rings off Amazon knowing I'll be making these again in the future. Thank you!
Kim says
Yay!!! Thanks, Mars 🙂
Shirley Pittman says
Great English muffins the first time. Love the easy-mix recipe. Set the bowl in the oven with the light on for rising since the AC was running. Baked perfectly in my glass-lidded Presto electric skillet with large R&M rings at 250 degrees. Filled them easily with a cookie scoop. Next time, I will fill them less - these rings are so big, when baked to the top of the ring, half a muffin is a serving. Thinking this would be a great base for a bacon and tomato sandwich, come summer tomatoes. Yum!
Kim says
That's awesome, Shirley 🙂 A bacon and tomato sandwich sounds so good, but I'll wait for those summer tomatoes too 🙂
Shirley says
Replying to my May 25 review, I baked the second half of the batter 3 days after mixing and refrigerating and the muffins had even better yeasty flavor and tenderness than the ones baked the day after mixing. I froze the extras, already split with a fold of waxed paper between halves, in fold-top baggies inside a ziplock freeze bag. Toasted them frozen on the toaster 'frozen' setting. Perfect for a quick breakfast or snack.
Kim says
That's awesome, Shirley! Thanks for adding your tips 🙂
Ashley says
Hello! Just tried making the recipe.. I followed all the directions minus the electric skillet. I used a regular frying pan with a lid & measured the temperature and they didn’t cook through for some reason. Can you think of why this may have happened? Do you think oven would be a better bet?
Kim says
You probably just didn't cook them long enough. Having an electric skillet allows you to regulate the temperature better, allowing you to cook them low and slow, essentially baking them. On the stove top, you probably needed to cook them longer to get the same effect. However, I would think they would also work in the oven, turning them over halfway through cooking.
Cherie says
These muffins are the best I have tried. They freeze really well, and taste fantastic. It is so nice to have an English muffin again. Thank you!
Kim says
Awesome, Cherie! Thank you so much 🙂
Tausha says
what should the consistency of the dough be? Mine is pretty runny, pancake consistency. I measured the flour by weight. Just wondering if I should add a little extra flour to thicken it up a little.
Kim says
It's supposed to be like a thick pancake batter. Did you watch the video on the post?
Tausha says
I was on my computer and it didn't pop up but it did on my cell phone. Mine was definitely runnier than that with the flour by weight. It didn't look right so I added more flour luckily and they turned out great this morning. Thank you for the recipe and feedback.
Eileen says
I just consumed two of the English muffins and I'm in heaven. Your recipe is easy and fabulous. Thank you for all the research work you put into creating his recipe. My taste buds thank you but my waistline is not so sure.
Eileen says
Sorry, meant THIS recipe. A missing T made all the difference!
Kim says
Haha! You are very welcome. Thanks so much for the comment 🙂
Bridget Chase says
Hello! can you substitute dairy free milk in this recipe?
Kim says
Yes, you can 😊
Sara Thomas says
I have recently learned I have both a gluten and corn intolerance. As an avid baker I was thrown for quite a loop! I’m trying your flour blends and recipes for artisan bread and pizza as I type. 🙂 I’m curious if you have a suggestion for a cornmeal substitution for this recipe. Thanks!!
Kim says
Sorry! I've been on vacation!! I would just leave out the cornmeal and spray the pan and rings well.
Lea says
I'm using maniac flour instead of corn meal. In Portuguese, "farinha de mandioca". I'll let you know how it tastes in a bit!
Diane B says
Question.... do you have the nutritional information?l
Kim says
Hi, Diane!
I'm sorry, I don't have the plugin for my website that gives the nutritional information. It costs more money for that and I've never felt my website needed it as readers come here when they want a substitute for something they used to have and to be jndulgent, not for nutritional purposes. In other words, we're making these foods because we've been told we can't have gluten and not because we're wanting to be "healthier" if that makes sense 🙂
Janet Monahan says
These look great and I will try them soon! How many does the recipe make?
Kim says
Hi, Janet! Thank you for catching that. Google usually picks up on any missing categories, but they didn't on this one. The recipe makes 8 muffins. I corrected it on my post.
I hope you love them! Thanks again 🙂
Jeanene Strickland says
Thank you for this recipe. It sounds delicious. I am wondering if you could substitute almond or coconut milk for the milk. Also, I don’t normally use sugar at all. Could I use monkfruit sweetener?
Kim says
Hi, Jeanene! As far as the milk substitute, many readers have had great success with almond milk, but I'm really not sure about the sugar substitute. I've never used a sugar substitute in baking before so I'm not familiar enough with them to know if they'd work.
AmandaB12 says
Sugar is needed for the yeast to work. It needs to feed on simple carbs to create the proper chemical reaction to release CO2 (which gives bread its fluffiness). Many people get results using inulin to get yeast to work. Clearly, you're not trying to be low carb, so why use a sugar substitute? If you're just trying to avoid "white sugar", use maple syrup, coconut sugar, turbinado or agave. You just need something to feed the yeast.
Pam says
Kim, you weren’t kidding, these are the BEST gluten free English muffins of all time! Wowza!!! I had to improvise, I don’t have a skillet or muffin rings. I first put them in a muffin pan and in the oven at 250 for 15 minutes, then took them out of the muffin pan, smooshed them a little bit because they’d puffed up, and cooked them another ten minutes. They’re ugly, but oh my goodness are they delicious!!! Thank you! Oh, I do have all the ingredients now and am using your bread flour blend. I used half this recipe for a pan pizza and it was out of this world delicious. Loved the crunchy bottom!
Kim says
Hi, Pam! Thanks so much for all the kind words and for trying so many of my recipes!! I love these English muffins, too and what a great idea for improvising you had!
And that crunchy bottom is my favorite part of the pan pizza, too!
Thanks again, Pam 🙂
Amanda says
I'm confused. Step 4 says to remove the muffins and let cool. Step 5 says to remove the rings and finish cooking then step 6 says again to remove and cool.
Kim says
I'm so sorry, Amanda! I don't know what happened. I sure repeated myself, though.
Thank you for pointing that mistake out and I have fixed it so it's good to go 🙂